Method

Put the cake ingredients in a bowl and beat with a hand-held electric whisk until pale and creamy. Divide among the cake cases and bake for about 15-18 minutes until risen and just firm to the touch. Transfer to a wire rack to cool. (You might have enough mixture to make about 4 extra cakes.)

To decorate, beat the yogurt and icing sugar until smooth. Pack into one corner of a small, new plastic food bag and snip off the merest tip so the icing can be piped in a thin line. (Alternatively, use a piping bag.) Pipe squiggly lines all over the cupcakes.

Using your fingers, dusted with icing sugar, mould the black icing into oval shapes and press gently onto the cakes. Shape little ears and push into the icing on either side. Pipe eyes using white icing and position little balls of black icing for the centres. Use a knife to mark a little mouth on each to finish.